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An easy recipe for a gluten-free birthday cake. A soft and moist gluten-free vanilla cake with a chocolate buttercream frosting. The recipe also has a dairy-free option.
Gluten-Free Birthday Cake
This gluten-free vanilla cake with sprinkles and chocolate buttercream makes the perfect birthday cake! This cake is so easy to make, and you only need a few simple ingredients. I promise once you try my recipe for this gluten-free yellow cake, you won’t go back to box mixes again!
My kids love a funfetti cake, and this cake has plenty of sprinkles both inside the cake, and of course, sprinkled on top of the chocolate buttercream. You can see just how easy this gluten-free yellow cake is to make in the recipe video.
Ingredients for Gluten-Free Birthday Cake
- Unsalted Butter: Makes this cake moist and tender and forms the base of the rich and creamy buttercream. For a dairy-free option, use Smart Balance butter.
- Granulated Sugar: Sweetens the cake.
- Eggs: Give the cake structure and make it nice and rich.
- Pure Vanilla Extract: Adds classic vanilla flavor.
- Gluten-Free All-Purpose Rice Flour Blend with Xanthan Gum: I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This gluten-free cake recipe will not work with almond or coconut flour.
- Gluten-Free Baking Powder: Helps the cake rise.
- Salt: Enhances the overall flavor of the cake.
- Milk: Makes the cake nice and moist and helps the frosting reach the right consistency. For a dairy-free option, use unsweetened almond, cashew, or coconut milk.
- Gluten-Free Sprinkles: Not all brands of sprinkles are gluten-free, so make sure to check the labels. I normally buy either Wilton or Walmart’s Great Value brands of sprinkles.
- Pure Almond Extract: Adds a warm, nutty flavor to the buttercream.
- Cocoa Powder: Adds rich chocolate flavor to the buttercream.
- Powdered Sugar: Sweetens the buttercream without making the texture gritty.
How To Make Gluten-Free Birthday Cake
- Preheat oven to 350°F. Cut parchment paper for the bottom of your two 8-inch cake pans and spray with gluten-free cooking spray.
- In a large bowl, cream the butter and sugar until smooth. (photo 1)
- Add eggs and vanilla extract and mix until fully combined and smooth. (photo 2)
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth. (photo 3)
- Stir in the gluten-free sprinkles. (optional)
- Pour the cake batter into the lined cake 8-inch cake pans. (photo 4)
- Bake the cake for 25-30 minutes. Please watch your oven because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- Make chocolate buttercream frosting from the steps below. (photo 5)
- Allow the cakes to completely cool before frosting. I like to use a baking cooling rack. (photo 6)
- Store leftovers in an air-tight container.
How To Make Chocolate Buttercream
- In a large bowl, cream butter until smooth with a stand-up or hand mixer.
- Add the pure vanilla and almond extract to the butter. Mix until fully combined.
- Add the cocoa powder and mix until fully combined.
- Add the powdered sugar, one cup at a time, to the butter mixture and mix until fully combined.
- Add the milk to the frosting and beat until smooth and spreadable.
- Place the first cake on a plate or a cake plate.
- Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
- Place the second cake on top of the frosted first cake.
- Frost the top and side of the cake with the remaining frosting.
- I decorated the top with gluten-free sprinkles and frosting flowers using a Wilton 1M tip.
Tips For Baking Gluten-Free Cakes
- Line the bottoms of the cake pans with parchment paper. Trace the bottoms of the cake pans with a pencil and cut out with scissors to have it fit perfectly!
- Use gluten-free cooking spray to grease the cake pans. I like coconut oil cooking spray.
- Allow the cakes to cool in the pans for 10 minutes and then finish cooling on a cooling rack.
- Allow the cakes to completely cool before your frost it.
Why Is My Gluten-Free Cake Rubbery?
As with any gluten-free baked good, this cake needs extra moisture to hydrate the gluten-free flour blend. This also means the cake may need longer to bake in order to fully bake through. If it isn’t fully baked through, you may end up with a rubbery texture thanks to the extra moisture.
Can I Make Cupcakes With This Recipe?
I have an easy recipe for Gluten-Free Vanilla Cupcakes. It takes all the guesswork out of converting the recipe. You can add 2 tablespoons of sprinkles to the batter and choose if you want chocolate or vanilla buttercream.
Can You Freeze Cake?
Yes, you can! It’s really easy to freeze cakes. Once your cakes are completely cool, wrap the cakes with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place in a freezer bag.
The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.
How to Store Gluten-Free Birthday Cake
Store leftover gluten-free birthday cake in an air-tight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Easy Gluten-Free Yellow Cake
You don’t need a box mix to make a homemade gluten-free yellow cake. This gluten-free cake recipe is the best birthday cake! Who can’t resist the classic vanilla cake covered in chocolate buttercream with lots, and lots of sprinkles?
More Gluten-Free Dessert Recipes For You To Try!
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Easy Gluten-Free Brownies {Dairy-Free Option}
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Gluten-Free Birthday Cake {Dairy-Free Option}
Ingredients
- 2/3 cup unsalted butter, softened, dairy-free use Smart Balance butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups gluten-free all-purpose rice flour blend with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 3 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 2 cups milk, dairy-free use unsweetened almond milk, cashew or coconut milk
- 1/4 cup gluten-free sprinkles, (optional)
Chocolate Butter Cream
- 1 cup unsalted butter, softened, dairy-free use Smart Balance Butter
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 cup cocoa powder
- 1/8 teaspoon salt
- 4 cups powdered sugar
- 3 tablespoons milk, dairy-free use unsweetened almond milk, cashew or coconut milk
Instructions
- Preheat oven to 350°F . Cut parchment paper for the bottom of your two 8-inch cake pans and spray with gluten-free cooking spray.
- In a large bowl cream the butter and sugar until smooth.
- Add eggs and vanilla extract and mix until fully combined and smooth.
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth.
- Stir in the gluten-free sprinkles. (optional)
- Pour the cake batter into the lined cake 8-inch cake pans.
- Bake the cake for 25-30 minutes. Please watch your oven because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- Allow the cakes to completely cool before frosting. I like to use a baking cooling rack.
- Make the chocolate buttercream using the steps below.
Chocolate Buttercream
- In a large bowl, cream butter until smooth.
- Add the pure vanilla extract and pure almond extract and mix until fully combined.
- Add the cocoa powder and mix until fully combined.
- Add the powder sugar 1 cup at a time and mix until fully combined.
- Add the milk and beat until smooth and spreadable.
Video
Notes
- I used Pillsbury gluten-free flour in this recipe. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For the dairy-free option use Smart Balance butter and unsweetened almond milk.
- Store leftovers in an air-tight container or freeze for up to 3 months.
- To freeze: wrap the completely cakes with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place in a freezer bag. The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out to be an excellent cake. I used bob’s red mill gluten free flour, earth balance butter, unsweetened almond milk and even swerve granulated sugar substitute and I loved this cake! Had to add some baking time but I used 3 6in pans.
This cake is amazing! It is so moist and tender and just a delight to eat! My fam loves it, too! I love it because its so easy to modify! I added rootbeer for rootbeer float cupcakes and it was absolute DELISHISNESS!
Am I able to make cupcakes with this recipe? I loved the cake, but a friend of mine would love to have cupcakes made and I don’t want to find a different recipe if I don’t have to!
Hi Dorian! Yes you could use this cake recipe to make cupcakes. The will bake for less time, so please keep an eye on them. I am so happy to hear that you love teh cake recipe.
Love this recipe! I use it all the time. Have a quick question, is it possible to make this egg free? I needing to make an egg free gf vanilla cake
I am so happy that you love the recipe Leann! When I bake egg-free I use the Bob’s Red Mill gluten-free egg replacer. I have not tried it with this recipe. If you try it please let me know how it turns out.
I use applesauce as a replacement and it works great. 1 egg equals 1/4 a cup of unsweetened applesauce. It is delicious!
It is fast and easy to make.
This cake is delicious. Have you ever made it with Lakanto granulated sugar for the cake and Lakanto powdered sugar for the frosting?
Also, I am intolerant to tree nuts and lactalbumin (whey protein) so I couldn’t use the almond milk or regular milk. But, I can have Organic Valley heavy whipping cream, so for the milk, I used half water and half heavy whipping cream. It turned out amazing!
I am so happy that you enjoyed the cake! I have not tried baking with Lananto products. If you try the recipe with the sugar alternative please let em know how it turned out. Thank you!
I made the cake portion of this recipe. Because I used a homemade gluten free flour that contained sorghum I added 1/4c extra flour per each cup called for in the recipe. So I added 1/2c to the recipe, totally 2-3/4c. It turned out great! Brought it to a friends hang out and everyone enjoyed it. 😀 Thank you for the recipe!
I made this cake gluten and dairy free. I used bobs red mill 1:1 flour and earth balance vegan butter sticks. Batter seemed very watery and ended up baking it for 50 minutes. Not bad! Also made frosting, very good but does not need almond extract in my opinion. Thanks for the recipe!
Hi Christine! I am so glad that you enjoyed the cake. The batter was watery because the Bob’s red Mill 1:1 flour has sorghum in the blend and does not absorb liquid the same as the Pillsbury gluten-free flour that I bake with. You are so welcome I love sharing the recipes I make for my family and helping others.
The cake was good! I made it for my brother’s birthday yesterday. It tasted great, but it was a little but too moist, but other than that, it was yummy! Thank you Audrey. ?
Excellent! I shared it with family and friends, whether gluten-free or not!